1 medium brown onion
800g (about 1 ¾ lb) fresh button mushrooms
1 tablespoon olive oil
juice of 1 lemon
1 small glass dry white wine
4 coriander seeds + 4 black pepper corns
1 teaspoon tomato paste
a few sprigs parsley and a small sprig thyme, tied together
Chop onion finely and wash and quarter mushrooms. Heat oil in a heavy saucepan and gently fry onion for a few minutes without browning it.
Add mushrooms, lemon juice, wine, coriander, peppercorns and tomato paste. Add parsley and thyme and cook on high heat for 10 minutes, stirring occasionally. Transfer to salad bowl and discard herbs. Allow to cool. Serves 4.